I’m always tempted to order deep fried cheese sticks when we go out to a pizza place, but resist because I’m already putting the hurt on my diet with the pizza.  But, after we eat a healthy meal at home, I think it’s alright to serve up a batch of these homemade fried cheese sticks.  They are especially fun when it’s family movie night or game day when we’re gathered around the TV.  Great snacking!

oil for frying
1 (8 ounce) package mozzarella cheese
3 tablespoons all purpose flour
2 large eggs
1/4 cup water
2/3 cup Italian seasoned bread crumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon garlic powder

In a large heavy saucepan bring oil to 365 degrees. This will take about 12 minutes or so.  Cut mozzarella into 1/2 inch x 1/2 inch strips.  Put eggs and water in bowl.  Stir to combine.  Place breadcrumbs, Parmesan cheese and garlic powder in a separate bowl.  Roll each cheese strip in flour, place in egg and then roll in the breadcrumb mixture.  Fry cheese sticks in small batches of 2 to 3 for approximately 30 seconds or until golden.  Place on paper towel to drain off grease.  Be sure oil returns to 365 degrees before adding more cheese strips.

Another great way to use up your turkey leftovers, especially when you get tired of the same old traditional turkey plates!  Turn that turkey into a Chinese take-out meal with just a few simple and classic ingredients and your family won’t even realize they’re eating leftover turkey again tonight.

1 Tbsp. canola oil
1 onion, cut into wedges about 2 x 1 inch thick
2 celery ribs, diced into 2 inch chunks, then cut into thin strips
2 cups turkey, cooked and cut up (use up your leftovers)
1 (8 ounce) can water chestnuts sliced, drained
1 1/4 cup chicken broth (or turkey broth)
2 Tbsp. cornstarch
1/4 cup cold water
3 Tbsp. soy sauce
1 (14 ounce) can bean sprouts, drained
hot cooked rice

Pour the oil into a large heavy skillet over medium heat and add the celery. Cook until celery is starting to get tender, then add onion and continue to saute until onion is just starting to get transparent.

Then put the turkey in the skillet, add the water chestnuts, and pour in the chicken broth.  Bring mixture to a slow steady boil.  Reduce the heat to low and allow the mixture to simmer for 5 minutes.

Whisk the cornstarch, cold water, and soy sauce together in a bowl until smooth.  Pour the cornstarch mixture into the turkey mixture.  Bring back up to a slow steady boil, stirring constantly.  Reduce again to simmer and continue cooking and stirring for 2 minutes.  The mixture will thicken as it cooks.   Stir in the bean sprouts and continue cooking 1 minute.  Remove from heat, allow mixture to rest for 1 or 2 minutes and serve over hot cooked rice.

Mix up a little simple frosting for these cookies to make them extra special for the holidays.  Just a little powdered sugar and milk mixed together until you can drizzle the frosting over the cookies.  Add a little vanilla and some lemon zest to the frosting if you like and sprinkle with sugar while the frosting is still wet to make them even prettier.

3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups sugar
3/4 cup butter at room temperature
1 large egg
1/4 cup fresh lemon juice
2 tablespoons lemon zest

Preheat oven to 350 degrees F.

Mix together flour, salt and baking soda in bowl and set aside. In a large bowl, mix together butter and sugar until creamy. Beat in egg, lemon juice and lemon peel. Gradually blend in flour mixture.

Roll the dough into two, 9″ log shapes. Wrap in plastic wrap and refrigerate until firm (about one hour).

Cut dough into 1/4 inch thick slices. Sprinkle slices with sugar (optional) and place on lightly greased cookie sheets. Bake at 350 degrees F for about 10 to 12 minutes or until golden around edges. Cool for 5 minutes before removing to wire rack to cool completely.

I happen to have a few frozen peaches left from this summer, so this pie will be on my holiday table this year.  If you don’t want to bother making the crust, you can use a ready-to-use crust from your grocery store’s refrigerator section.  However, the cornmeal in this crust does add a little something to this pie, so it really is worth the extra effort.

Crust:

1/2 cup unsalted butter, softened
1/3 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
3/4 cup all purpose flour
1/4 cup cornmeal
1/2 teaspoon salt

Filling:

4 or 5 peaches peeled, sliced 1/2 inch (can use canned or frozen instead)
1 tablespoon lemon juice
2 tablespoons ground almonds
8 tablespoons sugar, divided
2 tablespoons all purpose flour, divided
1/2 teaspoon ground cardamom (can substitute 1/4 tsp ground ginger)
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg

Prepare crust: Beat butter and 1/3 cup sugar together until fluffy approximately 3 minutes. Mix in egg yolk and vanilla.  In separate bowl combine flour, cornmeal and salt.  Slowly beat into butter mixture to form dough. If the dough it too sticky to work with add a very small amount of flour and knead a few times.  Roll dough on floured service to form a piecrust shape.  Press dough into a 9-inch pan being sure to go completely up sides.  Freeze until ready to use.

Prepare filling: Preheat oven to 400 degrees. Place peaches in a large mixing bowl.  Add lemon juice and toss being sure to cover all the peaches.  In a separate bowl stir together ground almonds, 2 tablespoons of sugar and 1 tablespoon of flour. Place in crust.  Mix together the last 6 tablespoons of sugar, 1 tablespoon flour, cardamom, cinnamon and nutmeg.  Add to peaches and toss.  Spoon the mixture into the crust.  Bake 50 to 55 minutes or until bubbly and crust is browned.

We normally have a vegetable hors d’oeuvre tray out for our Thanksgiving dinner guests before dinner and a fruit tray out later into the evening.  I’ve found that some folks don’t want to dig into pie after a big meal but love to have a little bit of sweetened fruit.

This dip is good on most any fruit, but I really like a nice big assortment of sliced apples since they are so plentiful this time of year… and so pretty.  Don’t forget to sprinkle a bit of lemon juice over the sliced apples.

1 tablespoon honey
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 (6 ounce) containers vanilla yogurt

* a little squeeze of lemon juice or lime juice is optional

Place the honey in a mixing bowl.  Sprinkle in the cinnamon and nutmeg.  Add the yogurt and blend ingredients together well.  Cover and refrigerate 30 minutes.  Serve with any fruit you like.

Believe it or not, not everyone at my Thanksgiving table is a fan of the famous Green Bean Casserole.  So, I like to have an option with great flavor and pizazz, and this really fills the bill!

1 pound fresh green beans
2 teaspoon olive oil
3 large thinly sliced shallots
1/4 teaspoon pepper
2 teaspoons grated lemon zest
1/4 cup thinly sliced basil leaves
Lemon wedges

In a large skillet place 1/2 inch of water and bring to boil.  Add green beans cover and simmer over medium low heat until tender crisp, about 8 minutes.  Drain well.  Heat oil in the same skillet over medium heat.  Add shallots and cook 2 minutes or until soft and slightly browned.  Replace green beans.  Sprinkle with pepper.   Continue cooking, stirring constantly, about 2 minutes or until heated through.  Remove skillet from heat.  Stir in lemon zest and basil. Garnish with lemon wedges and serve immediately.

If you’re a little surprised to see Macaroni and Cheese on a holiday dinner table, you are not alone.  Not everyone has the same traditional dinner items when celebrating the Holidays, but that doesn’t mean we can’t start enjoying these dishes now!  It’s never too late to start a new tradition!

2 cups elbow macaroni
2 1/2 tablespoon butter, divided
1 1/2 tablespoon all purpose flour
1 1/2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2  (6 ounces) cup shredded Cheddar cheese*
1/4 cup dried unflavored breadcrumbs

Toast breadcrumbs by melting 1 tablespoon of butter in a skillet.  Add breadcrumbs and cook 3 minutes, stirring often, until toasted. Cook macaroni according to the directions on the box.  Drain well. Melt remaining 1 ½ tablespoon of butter in a saucepan over low heat.  Once melted slowly add in flour.  Cook 1 minute stirring constantly.  Add milk slowly.  Continue to cook, stirring often until thick.  Remove pan from stove once sauce is thick and add salt and pepper.  Add cheese and stir until cheese is completely melted and smooth.  Add cooked macaroni to cheese sauce and stir well.  Add toasted breadcrumbs to top and serve.

*You can, of course, experiment with a mixture of cheeses.  Replace a little of the Cheddar cheese with some Monterey Jack or freshly grated Parmesan cheese to add another layer of flavor.

If you could only make one traditional sweet treat during your busy Holiday schedule, what would it be?  I know my family is crazy about real honest-to-goodness cinnamon buns.  Made the old fashioned way, these are definitely worth coming home for!

3 cups all purpose flour
1/4 cup granulated sugar
1 package quick rising active dry yeast
1 teaspoon salt
1 cup warm water 120-130 degrees
6 tablespoons softened butter, divided
1 egg at room temperature
1/2 cup packed light brown sugar, divided
1 teaspoon cinnamon

1 1/2 cups confectioners sugar
1 teaspoon vanilla
2-3 tablespoons milk

Preheat oven to 375 degrees.
Grease a 13×9 inch baking pan.

Place 2 cups of flour, granulated sugar, yeast and salt in a large mixing bowl.  Slowly stir in warm water.  Add 2 tablespoons butter and the egg beating until very smooth.  Add the rest of the flour slowly and stir until soft dough forms.

Place plastic food wrap over the top of the bowl and let dough rise for about 30 minutes or until doubled.

Flour a smooth surface and roll dough into a 15×12 inch rectangle.  Spread the rest of the butter on the dough.  In another bowl mix cinnamon and brown sugar together.  Sprinkle the mixture over the dough.  Roll dough up in tight roll starting on the 12 inch side.  Once dough is rolled tight cut into 12 slices.  Place each slice cut side down into the baking dish.  Cover and place on a wire rack over a large pan of hot water.  Let rise 30 minutes or until buns double in size.

Uncover and bake 25 to 30 minutes or until brown. Cool 1 minute then loosen the edges and place on a serving plate.

To make the glaze mix confectioners sugar, vanilla and 2 tablespoons of milk in a bowl until smooth.  If there is not enough liquid you can add 1 more tablespoon of milk.  Glaze cinnamon buns and serve warm.

When you’re planning your Thanksgiving day meal, or any holiday meal, don’t forget the snacks!  This recipe really shouldn’t be considered a snack, though, since it is so filling.  You could actually serve this Spinach Spread as a light lunch and it would be greatly appreciated by your family and guests.

2 tablespoons butter
1/4 cup chopped onion
1 teaspoon garlic
1 teaspoon flour
1 3/4 cups half and half
2 packages (9 ounce each) frozen chopped spinach, thawed and well drained
1 can (8 ounces) sliced water chestnuts, drained
1 cup shredded Cheddar cheese
1 package (1 ounce) dry vegetable soup mix
1/4 cup shredded Parmesan cheese

1 loaf large round crusty bread, top cut off and insides of loaf pulled out (cut or tear up bread from the inside of the loaf and the top that was cut off into chunks to eat with spread.)

Preheat over to 425 degrees.

Over medium high heat, melt butter.  Once melted add onion and garlic.  Cook 2 to 3 minutes until onion is starting to get tender.  Sprinkle in flour and cook 1 minute stirring continuously.  Pour half and half into saucepan and cook 2 minutes stirring continuously.  Mixture should boil and thicken.  Remove pan from stove.

Fold in spinach, water chestnuts, cheese and dry soup mix.  Place mixture in a casserole dish.  Cover the top with Parmesan cheese.  Bake uncovered 10 to 15 minutes or until cheese has completely melted.  Remove from oven and let cool just a little.

Spoon spread into carved out bread that has been centered on a platter or plate.  Arrange the bread from the inside of the loaf around the outside of the loaf.  Place a small cheese spreader into the bowl for ease in spreading the mixture on the bread.

As our family gets busier during the Holiday season, we normally keep our sanity by having a peaceful and easy dinner time.  Preparing this baked pasta dish ahead of time saves a lot of stress over what to make for dinner.  If you pop it in the refrigerator in the morning, you can cook it when you get home and that rush during dinner can be avoided.  And, won’t it feel great to relax!

2 tablespoons olive oil
1 small onion, diced
1 (10 ounce) pkg. frozen spinach, thawed, squeezed dry
2 cups shredded carrots
1 zucchini, julienned (1 1/2 cups)
1 yellow squash, julieened (1 1/2 cups)
4 garlic cloves minced
1 (8 oz) container ricotta cheese
1 1/4 cups shredded Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound jumbo pasta shells, cooked
1 (25.5 ounce) jar spaghetti sauce
1/4 cup chopped fresh basil for serving

Preheat oven to 375 degrees.
Spray a large baking dish with non-stick spray.
Cook pasta shells according to package directions.

Place oil in a large skillet over medium heat. Cook the onions about 5 minutes or until just starting to brown. Add squash, zucchini, spinach, carrots and garlic.  Cook until vegetables are tender about 10 to 12 minutes. Remove from pan and cool.

In a large mixing bowl mix together ricotta cheese, 1/4 cup Parmesan cheese, salt and pepper.  Fold cooled vegetables into cheese mixture.  Fill shells with mixture.  Each shell should hold about 1 tablespoon of the mixture.

Place shells in the baking dish.  Cover shells with the spaghetti sauce and top with remaining Parmesan cheese.

*Bake 30 minutes.
* extend the baking time to about 40 to 45 minutes if the dish is cold out of the refrigerator.

Sprinkle with basil before serving.